The Olive Bin

Three B Salad

1. Start by roasting cannellini beans with 1 T lemon olive oil and salt +pepper at 400f for 20 mintutes. 2. Combine beets, bacon, beans, celery, onion and quinoa. 3. Massage arugula with 2 T lemon olive oil + sea salt. 4. Serve grain salad ontop of massaged arugula, drizzle bacon baslamic dressing and crumbled feta ontop.
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beetsaladwithquinoa

Ingredients

1/2 jar of The Olive Bins Sweet Fire Pickled Beets (12 beets, quartered)

1 can of cannellini beans 

3 T The Olive Bins Lemon Olive Oil 

1/2 red onion (diced)

4 stalks of celery (diced)

1 C cooked quinoa (1/2 C dry)

5 oz baby arugula

4 sliced of bacon (cooked, crumbled, 1 tablespoon bacon fat reserved) 

1/2 tsp S.A.L.T Sisters Roasted Garlic Sea Salt 

crumbled feta for toppping 

 

serve with Bacon Balsamic Dressing 

 

Directions

1. Start by roasting cannellini beans with 1 T lemon olive oil and salt +pepper at 400f for 20 mintutes.

2. Combine beets, bacon, beans, celery, onion and quinoa.

3. Massage arugula with 2 T lemon olive oil + sea salt.

4. Serve grain salad ontop of massaged arugula, drizzle bacon baslamic dressing and crumbled feta ontop.

Associated Products

Fused Lemon Olive Oil
Fused Lemon Olive Oil
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Roasted Garlic Sea Salt
Roasted Garlic Sea Salt
Buy This Product
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